Delicioso Pasta

This pasta is yummy - one of my favorites. It can be done in half and hour or less. It tastes great left over and heated up. Be sure not to put too much allspice. You want just a hint. It's a family favorite.

2 tablespoons extra virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
½ pound bulk hot Italian sausage
1 pound ground beef
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine (or substitute apple or peach juice)
1 cup prepared beef stock, paper container or canned
2 (32 ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Heat a deep pot over medium high heat. Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
Toss pasta with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.